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Photo of Quorn tagine by WW

Quorn tagine

Total Time
35 min
15 min
20 min
Ras el hanout is an authentic North African spice mix made from mixed herbs and spices. It adds loads of flavour to this Moroccan inspired tagine served with fresh dates and chickpeas.


Olive oil

2 tsp

Red capsicum

1 large, coarsely chopped


2 medium, thickly sliced

Mixed spice

2 tsp, ras el hanout (African spice mix)

Canned diced tomatoes

400 g, (1 x 400g can)

Green string beans

200 g, halved


2 medium, thickly sliced

Fresh dates

6 individual, pitted, halved lengthways

Quorn Plant-Based Meat, Fillets

300 g, pieces

Canned chickpeas, rinsed and drained

1 cup(s), (173g)

Dry wholemeal couscous

1 cup(s), (200g)

Fresh coriander

cup(s), chopped


1 tbs, finely chopped

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)


  1. Heat oil in a large saucepan over medium-high heat. Cook capsicum and carrot, stirring occasionally, for 3 minutes. Add ras el hanout and cook, stirring, for 30 seconds or until aromatic.
  2. Add tomatoes, beans, zucchini, dates, Quorn and 1 cup (250ml) water. Simmer for 15 minutes or until Quorn is heated through. Stir in chickpeas. Season with salt and pepper.
  3. Meanwhile, place couscous in a large heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes to steam. Fluff with a fork to separate grains.
  4. Serve couscous and tagine sprinkled with coriander leaves, pistachio anda dollop of yoghurt.


TIP: Quorn is a meat-free, soy-free source of protein that can be found in the frozen-food section of the supermarket.